Shepherd's Pie
Shepherd pie is a comforting baked casserole of savory ground meat and vegetables in rich gravy crowned with a golden layer of creamy mashed potatoes. The contrast between the hearty filling and the fluffy potato topping makes it the ultimate cozy family dinner. It bakes into a bubbling, browned dish that warms the whole table.
- ⏱ 60 min
- 📊 medium
- 🍽 Family
Ingredients
- 500 g ground lamb or beef
- 800 g potatoes
- 2 cups carrots and peas
- 1 onion
- 250 ml beef broth
Instructions
- Boil peeled potato chunks in salted water until fork tender, about 15 minutes, then drain well and mash with butter and milk until smooth and creamy.
- Preheat the oven to 200C (400F) so it is ready once the filling and topping are assembled.
- Brown ground lamb or beef in a large skillet over medium high heat, breaking it apart until no pink remains, then drain excess fat.
- Add chopped onion, carrot, and garlic to the meat and cook until the vegetables soften and smell fragrant, about 5 minutes.
- Stir in tomato paste, then sprinkle flour over the mixture and cook briefly before pouring in broth and Worcestershire sauce to build a thick gravy.
- Simmer the filling until it thickens and add frozen peas, then transfer it to a baking dish and spread it into an even layer.
- Spread the mashed potato over the filling all the way to the edges to seal it, then rough up the surface with a fork for crisp peaks.
- Bake for 25 to 30 minutes until the top is golden brown and the filling bubbles around the edges, then rest for 10 minutes before serving.
💡 Chef's tip
Spread the mashed potato to touch the edges of the dish and rough up the surface with a fork, because the ridges crisp and brown beautifully while the seal keeps the filling from bubbling over.
Brushing the mashed potato top with a little butter and running it under the broiler at the end is what gives shepherd's pie its signature golden, craggy crust.
Nutrition (per serving)
- Calories: 480 kcal
- Protein: 26 g
- Carbs: 44 g
- Fat: 24 g
